Baked Pumpkin And Bacon Risotto | Donna Hay

Name: Baked Pumpkin And Bacon Risotto | Donna Hay
Ingredients: 1 tablespoon extra virgin olive oil; 1 onion, peeled and finely chopped; 4 rashers bacon (320g), rind removed and chopped; 2 cups (400g) arborio rice; 800g pumpkin, peeled, seeds scooped out, chopped into small pieces; 5 cups (1.25 litres) chicken stock; sea salt and cracked black pepper, to taste; ½ cup (40g) finely grated parmesan

www.donnahay.com.au

A quick and easy risotto with bacon and pumpkin gently tossed throughout.

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Ingredients

1 tablespoon extra virgin olive oil
1 onion, peeled and finely chopped
4 rashers bacon (320g), rind removed and chopped
2 cups (400g) arborio rice
800g pumpkin, peeled, seeds scooped out, chopped into small pieces
5 cups (1.25 litres) chicken stock
sea salt and cracked black pepper, to taste
½ cup (40g) finely grated parmesan

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